3.12.16

The Ultimate Christmas Pudding Recipe

We have a baby on the way and nesting
instincts arrive with little warning, my family being directed around like
soldiers while I scour ebay for suitable changing tables/bags/baskets and
cleanse the house with a frantic disposition.Poor planning (or divine intervention) means due date is dangerously
near Christmas and as such, the festive flourish needs to happen sooner rather
than later.

High on the list was making the Christmas
pudding. I know, I know, supermarkets make lovely versions that can be microwaved
in four minutes and can sit in the cupboard until next year if not wanted… but
a homemade version is something we’ve always done. Like never buying white
sauce or low fat yoghurt. Just one of those things.

So here we are, my luxuriously laden version
that I’m convinced is the best I’ve ever eaten. Steam tomorrow and it will be ready
to be reheated for the giant lunch and served with brandy cream (shop bought,
if you are interested).

THE
ULTIMATE CHRISTMAS PUDDING

SERVES 8-10

PREP TIME – 25 MINUTES

COOK TIME – 7 HOURS

INGREDIENTS

A little softened butter, for greasing

225g caster sugar

200g suet

300g currants

300g raisins

300g citrus peel

100g glace cherries

75g pistachios, roughly chopped

110g plain flour

110g fresh white breadcrumbs

1 tsp. cinnamon

1 tsp. mixed spice

Zest from 1 lemon

5 eggs, lightly beaten

50ml whiskey

100ml Cointreau

FOR THE TOPPING

3 tbsp. apricot jam, melted

Zest of 1 clementine

A handful of toasted almonds, pecan nuts and glace cherries

INSTRUCTIONS

1.
Lightly grease a 1.2 litre pudding basin with softened butter and cut a small
circle of parchment to place in the base of the pudding bowl.

3.
Add the eggs, whiskey and Cointreau and stir all the ingredients together until
well distributed and spoon the wet mixture into the pudding basin, pressing the
mixture down with the back of a spatula. Place a round of baking parchment over
the top of the mixture and then wrap with a layer of foil so that the basin is
watertight. Secure with string.

4.
Either put the basin in the pan of boiling water, to come halfway up the sides or
in the top of a lidded steamer and steam for 6 hours, checking every so often that
the water is topped up.

6.
Once ready to re-heat, steam the wrapped pudding – still in it’s basin - for a
further 3 hours. To serve, remove from the basin and brush with warmed apricot
jam. Decorate with cherries, nuts and clementine and serve, with a side of ice
cream.